Fresh.
Donna’s making fresh Haitian mango confit for ganache, ice cream, pastries, whatever. Vibrant, and nice flavor.
Heady Topper. Soon to be in bonbons near you!
Breaking into the Heady Topper (thanks Jase!), which I’m cooking with blackberries and sugar. Makin’ bonbons for Momma’s day. #dlcbonbons … Read More
Tropicale Bars crystallizing in the coolroom. Tempering Liona for 12 bars of Blues (get the pun?)
The 12 bar blues. Here, see Wikipedia.
Maranon Canyon 100%
WHAT DOES ONE do with a 10 kilogram (22 pound) bucket of rare chocolate? First, one figures out how to … Read More